GF Pancakes & Waffles with WildFlours, GF Group

Some of the GF Pancakes & Waffles (Back: GF “Buttermilk” Pancakes, Front Left: Bisquick’s GF Pancake, Front Center: Mock Whipped Cream, Front Right: GF Blueberry Waffles)

Our April GF Group meeting was such a great success last night!  Thank you to everyone who came and for all the great ideas for gluten free and grain free pancakes and waffles.  With Easter right around the corner, this was a great way to try out new recipes for those breakfast items we all love.  As a demonstration, I whipped up a batch of  Bisquick’s Gluten Free Pancakes using the recipe on the back of their new 16 oz. box mix.  These were served along with all the other options that were brought to the table.  In the photo above, you would not be able to tell which one is the Bisquick GF pancake!  Our GF Group proved hands down that you do not have to “go without” this spring when following a restricted diet, gluten free or grain free.  By the way, I forgot to ask: “What is your opinion on the new Bisquick Gluten Free pancakes?” Do you use the box mix for recipes that usually call for regular Bisquick?”

The highlights of the evening were as follows:

• GF “Peanut” Butter & Jelly Pancakes by Kristin (made with Sunbutter for the nut allergic and served with strawberry jelly)
• GF Blueberry Waffles made with Namaste’s GF Pancake & Waffle mix by Kelly Marie (with a sugar free maple syrup too!)
• Grain Free (SCD) Pancakes by Nicole (served with Omega-3 Honey butter and homemade Strawberry Sauce)
• AllRecipes.com Pancakes by Abby & Missy (using a Gluten Free all purpose flour)
• GF Blueberry Pancakes by Laura (served with mango butter and maple syrup)
• GF, DF “Buttermilk” Pancakes by Nicole (using a brown rice flour/millet/tapioca starch blend and dairy free “buttermilk”)

You all did such a great job and the toppings served along side your dishes made it all so very exciting and special.  There is more to pancakes and waffles than just butter and syrup!  As you can see by the list, we had quite a nice assortment of toppings to choose from for these breakfast staples.  We could have put out a bowl of Enjoy Life’s Chocolate Chips; but, seriously, we did not need them!  The star of the evening was the Mock Whipped Cream!  Yes, totally dairy free, gluten free, egg free and nut free (if you consider coconut to be the fruit that it really is).  This was decadent atop our pancakes and waffles!  I had some of Kelly Marie’s GF Blueberry waffles as a snack today with this whipped cream as the “dip”… cannot get enough of it!.  So easy too.  You can find the recipe for Vegan Whipped Cream by Chef Brian McCarthy by clicking the link.  He has a demonstration you can watch as well.  Note: I added 1 tsp of gluten free vanilla to the cream while whipping to give it a less coconut and more sweet vanilla flavor.

Gluten Free Dairy Free Whipped Cream

For those of you who missed it, here is my gluten free pancake recipe:

GF “Buttermilk” Pancakes

Ingredients:

• 2 cups brown rice flour
• 2/3 cup tapioca starch flour
• 2/3 cup millet flour (you could also use sorghum or quinoa flour in place of the millet if you prefer)
• ¼ cup ground flax seeds
• ½ – 1 tsp cinnamon
• dash of nutmeg
• 1 tsp xanthan gum
• 1 Tbls baking powder
• 1 ½ tsp baking soda
• ¼ tsp salt
• 3 tsp egg replacer powder
• 2 ½ cups milk of choice mixed with 1 Tbls lemon juice (or you can use 1 cup buttermilk + 1 ½ cups regular milk if you can tolerate dairy) – for this recipe I almost always use gluten free rice milk
• 1 Tbls coconut oil or palm oil, melted (or even vegetable oil)

Method:

1. Measure out alternative milk and mix in lemon juice.  Set on the counter for approximately 10 minutes while getting the rest of the ingredients.
2. Mix all the dry ingredients together in a large bowl with a fork or whisk.
3. Mix the melted oil into the dry ingredients and then add 3/4^th of the milk, reserving the last ½ cup.  Mix with a whisk until smooth.  If the batter is too thick, thin with the rest of the milk.  You might need more or less milk depending on the humidity the day you make these.
4. Set the batter aside to rest on the counter and heat your skillet.
5. When hot, spray your skillet with non-stick spray and ladle your pancake batter (about a ¼ cup per pancake) onto the hot skillet.
6. Turn with a spatula when the edges are dry and bubbles form on the top.
7. Remove to a serving tray and serve hot with butter and syrup or powdered sugar.

Note:  You can make the dry portion of the mix ahead of time and store in a zip-top bag.  Then, when it is time to make them all you need to do is add your liquid ingredients and you are ready to make pancakes!

I will also post my Grain Free (SCD) Pancakes in a few days so that those of you who are avoiding even gluten free grains can enjoy the simple pleasures of pancakes again!